Stabilized Whipped Cream

• 2 tablespoons cold water
• 1 teaspoon unflavored gelatin (see TIPS)
• 2 cups chilled whipping cream (1 pint)
• 1 1 tablespoon dark rum or 1 tablespoon any flavored liqueur
• 1 -2 tablespoon sugar or 1 -2 tablespoon brown sugar (Best paired with cakes & desserts that have brown sugar in the ingredients)

1. Soak plain gelatin in cold water for 5 minutes.
2. Dissolve by placing it in a container over a small pot of simmering water.
3. Allow to cool.
4. Using an electric mixer, beat cream in a large well-chilled bowl.
5. Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipped cream at the sides of the bowl, continuing to whip as you do.
6. Whip the cream until barely stiff.
7. Add melted and cooled gelatin all at once to cream during whipping.
8. Stop whipping when cream forms soft peaks.
9. Finish beating with whisk to adjust consistency.
10. Serve immediately or cover and refrigerate.
11. TIPS: For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
12. For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
13. For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.
14. Stabilized whipped cream can be flavored, but do it as soon as possible before the gelatin sets.

cold water, unflavored gelatin, chilled whipping cream, dark rum, sugar

Taken from www.food.com/recipe/stabilized-whipped-cream-114075 (may not work)